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Vegan Strawberry Muffins

Irresistibly Soft Vegan Strawberry Muffins for Every Craving

Try these Vegan Strawberry Muffins for a soft and fluffy treat that satisfies every craving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All Purpose Flour Ensure accurate measurement by weighing or using the spoon and level method.
  • 1 cup White Granulated Sugar Can be substituted with coconut sugar or dates for a healthier option.
  • 2 teaspoons Baking Powder Essential leavening agent for that fluffy rise.
  • 0.5 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 cup Vegan Buttermilk Made by combining lemon juice with soy milk, or substitute with almond milk.
  • 0.5 cup Applesauce Acts as a binder and retains moisture; can be swapped with mashed banana.
  • 0.33 cup Coconut Oil Adds richness; use refined coconut oil if desired.
  • 1 teaspoon Vanilla Extract A key flavor enhancer.
  • 1 cup Strawberries The star ingredient; ensure they're fresh.
  • 0.25 cup Brown Sugar Adds sweetness and a crunchy topping.
Optional Topping
  • 1 cup Extra Strawberries For garnish before baking.
  • 0.25 cup More Brown Sugar For an extra sweet crunch on top.

Equipment

  • Oven
  • Muffin Tray
  • Mixing bowls
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions for Vegan Strawberry Muffins
  1. Preheat your oven to 350°F (180°C) and prepare a muffin tray by greasing or lining it.
  2. Sift together all-purpose flour, white sugar, baking powder, and salt.
  3. For the vegan buttermilk, combine lemon juice with soy milk to reach 1 cup and let sit for 5 to 10 minutes.
  4. Mix the curdled vegan buttermilk with applesauce, melted coconut oil, and vanilla extract until smooth.
  5. Fold the wet ingredients into the dry mixture until just combined.
  6. Chop fresh strawberries, toss them with flour, and gently fold into the batter.
  7. Fill each muffin cup about 3/4 full and top with extra strawberries and brown sugar.
  8. Bake for 20 to 25 minutes until golden and a toothpick comes out clean.
  9. Allow to cool in the tray for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gSodium: 180mgPotassium: 100mgFiber: 2gSugar: 9gVitamin C: 20mgCalcium: 3mgIron: 4mg

Notes

These muffins can also be made gluten-free by using a gluten-free flour blend. Enjoy experimenting with different fruits!

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